Cheesy Chicken Enchiladas & Spanish Rice

This is the best chicken enchilada dish I have ever made. Nothing fancy and quite simple, but every time I serve them to family or guests I get rave reviews and am often asked for the recipe.

Flour tortillas are layered similar to lasagna inside an oven-proof dish. I slightly dampen each tortilla in water first to keep them moist while baking. The recipe calls for one or two layers of refried beans (my family prefers one), so you choose to your own liking.

Hands-down our favorite Cheesy Chicken Enchiladas and the only recipe I serve at home now.

Cheesy Chicken Enchiladas & Spanish Rice

Servings: 6
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1 (10-ounce) can green enchilada sauce
1/2 cup whipping cream or 1- 10.5 oz can of condensed cream of chicken soup
6 – 7 (8-inch) flour tortillas
1 small can refried beans
1 (8-ounce) bag of Monterey Jack cheese
2 cups of shredded cooked chicken from rotisserie chicken, or leftovers
1/4 cup chopped cilantro
1 green onion, chopped
2 (5.25 boxes) La Preferida Spanish rice ready in 10 minutes, or brand of choice
Garnish: lime wedges, chopped fresh cilantro, Fresh Spicy Salsa (recipe link below)

1. Preheat oven to 400 degrees.

2. In a small bowl, stir together geen enchilada sauce and cream. Spoon 1/4 cup cream mixture into the bottom of a 9 x 13 baking dish. Dampen two tortillas in warm water, allow water to run off, and place inside dish side-to-side. An overlap is okay. Fill any gaps with torn pieces from one tortilla to completely cover bottom of pan. Spread thin layer of refried beans, shredded chicken, cheese, cilantro and green onions. Repeat with second layer of damp tortillas, beans (optional), chicken, cheese, cilantro, and onions; filling any gaps with tortilla pieces. Finish with tortillas and randomly poke the top with a fork. Pour remaining cream sauce over the top and sprinkle with cheese. Cover loosely with aluminum foil. Bake 20 minutes, uncover and bake 10 minutes longer. Let stand 5 minutes.

3. While enchiladas bake, cook rice according to box directions.

4. Slice enchiladas into squares and serve with rice, lime wedges, fresh cilantro and salsa, if you like. (See my salsa recipe below).

Have a soiree! Here are two more links for Spanish-style recipes you may like:

Restaurant-Style Fresh Spicy Salsa

Mexican “Fried” Ice Cream and Cinnamon Cups with Sweet Cream